Slow Cooker Pulled Banana Pepper Roast Beef
This slow-cooked banana peppers & roast beef creates a super tender & juicy pulled beef that’s just bursting with flavors and spices. Perfect for those low and slow days where you just want deliciousness without the fuss! Just set it and let the slow cooker do the work!
- Prep Time: 20
- Cook Time: 8 hours
- Total Time: 8 1/2 hours
- Yield: ~8 servings
- Category: Beef, slow cooker
- Method: instant pot, slow cooker
- Cuisine: Beef
Ingredients
- 4 lbs chuck roast
- 2 tablespoons olive oil
- 3 cup beef stock
- 4 tablespoons tomato paste
- 1 1/2 teaspoon garlic powder
- 4 teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 tablespoons lime juice
- 1 teaspoon black pepper, divided
- 1 1/2 teaspoon kosher salt, divided
- 1 whole bell pepper (red/orange/yellow) or 4-5 mini ones, sliced in rings (seeds removed)
- 1 medium red onion, chopped small
- 16-ounce jar of banana pepper rings, drained, but reserve 1/2 cup of juice
- 3-4 tablespoons chopped cilantro
- 1 4-ounce can of chopped green chilies
- 3 bay leaves
Instructions
- Pat the roast dry and season 1 salt and 1/2 teaspoon black pepper. To a Dutch oven or a stove-top safe slow cooker insert, add two tablespoons of olive oil over medium heat. When the oil starts to shimmer, add the beef. Cook for 5-7 minutes on each side, searing the meat. Place the meat (if not already in your slow cooker insert) into the slow cooker. Add the onions and bell peppers to this.
- While the meat is searing, in a large bowl, whisk together the beef stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, the rest of the black pepper, and salt. Pour this over the meat in the slow cooker. Next, add the banana peppers, 1/2 cup of banana pepper ring juice, green chilis, and bay leaves.
- Put the lid on and set the timer to LOW for 8 hours. After 8 hours, remove the lid, fish out the bay and leaves, and discard. Carefully pull the meat out and set it on a plate. Scoop out the veggies and set in a bowl using a slotted spoon. Strain the fat out of the liquid and transfer it to your Dutch oven or leave it in your stove-top safe slow cooker insert. Place over medium-high heat, bringing the liquid to a boil and reducing it for about 25-30 minutes or slightly thicker. While the sauce is reducing, carefully shred the meat (big or little pieces). Cover with foil until the sauce starts to thicken slightly. Place the meat and veggies back into liquid and stir. Cook for 5 minutes, remove from the heat, garnish with cilantro, and serve.
- Store leftovers covered in the fridge for up to 5 days.
Notes
Instant Pot Instructions
See the Post above for details.